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Offlineonthink
Stranger
Registered: 05/24/04
Posts: 13
Loc: China
Last seen: 12 years, 2 months
Asparagus and Abalone Soup
    #2985372 - 08/10/04 11:53 AM (12 years, 3 months ago)

Ingredients:
250 grams (5/9 lb) fresh abalone
100 grams (2/9 lb) asparagus
50 grams (1/9 lb) ham
150 grams (1/3 lb) chicken breast slices
20 grams (4 tsp) cooking wine
5 grams (5/6 tsp) salt
2 grams (1/2 tsp) MSG
5 grams (1/6 oz) sectioned scallions
5 grams (1/6 oz) sliced ginger

Directions:

1. Wash the abalone clean and place in a soup bowl. Add 750 grams (1.5 cups) of water, the scallions, ginger, cooking wine, salt and chicken breast slices. Steam for 2 hours until the abalone is soft. Bring abalone out, cut into thin slices. Keep the rest of the soup in the bowl. Cut the asparagus into sections of 3 cm (slightly under 1 inch) long. Cut the ham into thin slices.

2. Put abalone slices, ham slices and asparagus into the pot. Put the soup from steaming the abalone and chicken breast slices into the pot and add MSG 2 minutes after it starts to boil.

Features: The soup is clear and the meat tender.
Taste: Aromatically delicious.


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OfflineEnlightenedFreak
Lurk-er

Registered: 08/22/02
Posts: 137
Loc: Toronto, Canada
Last seen: 9 years, 8 months
Re: Asparagus and Abalone Soup [Re: onthink]
    #2988131 - 08/10/04 09:59 PM (12 years, 3 months ago)

Abalone, really common ingredient in asian cooking, hell it was even on iron chef hah. I dont actually understand what it is though? I know it is a shell based creature, a molusk I think? What about taste, price, and such?


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The pleasure of satisfying a savage instict undomesticated by the ego is uncomparaby much more intense than the one of satisfying a tamed instinct.
S. Freud


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Invisiblefunkymonk
Get's down, withthe get-down.
 User Gallery

Registered: 11/29/02
Posts: 8,160
Loc: saskatchewan
Re: Asparagus and Abalone Soup [Re: EnlightenedFreak]
    #2988446 - 08/10/04 10:56 PM (12 years, 3 months ago)

There's ton's of different kind's of Abalone.
Pink, Black, Flat, Green, Pinto, Red, Threaded, White.
I don't know what they taste like but there a member of a mollusk family that has one shell. forget what its called.

I don't think they'd be any more expensive than buying some good mussells, there raised all over California and BC, and Alaska i think


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OfflineGumbyM
Fishnologist
Male User Gallery

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Registered: 06/13/01
Posts: 26,647
Loc: BRICK CITY!
Last seen: 14 days, 13 hours
Re: Asparagus and Abalone Soup [Re: funkymonk]
    #2993348 - 08/11/04 11:45 PM (12 years, 3 months ago)

http:/ /www.werc.usgs.gov/news/2001-04-30b.jpg

They run pretty expenisve from what I remember. They have really neat shells.


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